Chicken Enchiladas

Bahan-bahan (8 porsi)

• 8 tortillas (, flour or corn (about 20cm/8" wide, Note 1))
• 1 tsp EACH onion powder, garlic powder, salt
• 1 tbsp EACH dried cumin powder, paprika, dried oregano
• 1/4 tsp black pepper
• 3/4 tsp cayenne pepper ((optional, adjust to taste))
• 2 tbsp olive oil
• 3 tbsp flour (, plain/all purpose)
• 2 cups (500ml) chicken stock/broth (, low sodium)
• 1.5 cups (375ml) tomato passata or US puree ((Note 4 sub))
• 600 g / 1.2lb chicken breast (, sliced in half horizontally (or boneless thigh) (Note 2))
• 2 tbsp olive oil (, separated)
• 1/2 onion (, chopped)
• 2 g arlic cloves (, finely minced)
• 1 red capsicum/bell pepper (, diced)
• 400 g / 14oz refried beans ((Note 3))
• 400 g /14oz canned corn (, drained (sub frozen 1 3/4 cups))
• 1/4 cup (65ml) water
• 1 cup (100g) cheese (shredded (Mexican cheese blend, Monterey Jack, cheddar))
• 1.5 cups (150g) cheese (, shredded)
• 2 tbsp coriander/cilantro (, roughly chopped)